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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Song, Kyung Bin
Volume & Issues
Volume 31, Issue 6 - Dec 1999
Volume 31, Issue 5 - Oct 1999
Volume 31, Issue 4 - Aug 1999
Volume 31, Issue 3 - Jun 1999
Volume 31, Issue 2 - Apr 1999
Volume 31, Issue 1 - Feb 1999
Selecting the target year
Isoflavone Contents and
Activities of Soybeans, Meju, and Doenjang
Kim, Jung-Soo ; Yoon, Sun ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1405~1409
This study was conducted to investigate the isoflavone contents of soybeans, Meju, and Doenjang.
activities were also determined and characterized in soybeans, Meju, and Doenjang. The total concentration of daidzein was 406 mg/kg of soybeans, 433 mg/kg of Meju, and 538 mg/kg of Doenjang. Aglycones compose 26.03% of total isoflavones in soybeans, 61.96% in Meju, and 107.68% in Doenjang. The total concentration of genistein was 484, 200 and 538 mg/kg of soybeans, Meju and Doenjang, respectively. Aglycones compose 19.49% of total isoflavones in soybeans, 68.52% in Meju, and 85.26% in Doenjang. The
activity was detected in soybeans (5.65 units/mg protein), Meju (2.04 units/mg protein), and Doenjang (0.69 units/mg protein). The optimal pH of
and the optimal temperature of
Physicochemical Properties of the Durian Seed Starch
Lee, Seong-Gap ; Kim, Hyeong-Su ; Son, Jong-Youn ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1410~1414
The granular size and shape of durian seed starch were
and oval and polygonal. Amylose contents of durian seed, corn, sweet potato and potato starch were 28.3%, 27.5%, 20.3% and 21.7%, respectively. Blue value of durian seed (0.370) higher than that of corn (0.368), sweet potato (0.332), and potato starch (0.338). Alkali numbers of durian seed, corn, sweet potato and potato starch were 7.39, 9.02, 7.08 and 5.43, respectively. Swelling power of durian seed starch was similar to that of sweet potato starch. X-ray diffraction patterns of durian seed starch showed an A-type crystalline structure. According to pasting properties by Rapid Visco-Analyzer, the gelatinization temperature of durian seed starch
was higher than that of corn
, sweet potato
and potato starch
. The breakdown of durian seed starch were lower than that of corn, sweet potato and potato starch.
Fatty Acid Composition and Antioxidative Activity in Waxy Corn (Zea mays L.)
Seo, Young-Ho ; Kim, In-Jong ; Min, Hwang-Kee ; Rhee, Hae-Ik ; Park, Seung-Ue ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1415~1420
This study was carried out to obtain basic information for breeding materials on the improvement of waxy corn (Zea mays L.). The percents of palmitic, stearic, oleic, linoleic and unsaturated fatty acids in 310
, respectively. The mean value of antioxidative ability was
. The average contents of tocopherols, phenolic compounds and carotenoids were
, respectively. The level of oleic acid was significantly correlated with the level of linoleic acid. The electron donating ability was significantly correlated with the level of phenolic compounds and tocopherols but not with the content of carotenoids
Quality Characteristics of Barley Varieties Related to Enzymatic Activity in Malt
Lee, Young-Tack ; Seo, Se-Jung ; Chang, Hak-Gil ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1421~1426
Sixteen domestic barley varieties and subsequently produced malts were evaluated for quality characteristics. Diastatic power(DP), complementary actions of amylases in malt, had a wide
among the barley varieties. Some 6-row barley varieties demonstrated significantly high DP values.
activities in malts were also significantly influenced by barley varieties. Diastatic power was highly correlated with
activity, indicating that the
activity was a predominant factor determining saccharifying action in malt. Amylograph was used to indirectly estimate starch-degrading enzymatic activity, and the reduction in amylograph viscosity was associated with
activity. Barley quality factors in relation to enzymatic activity of malt were analyzed, and the barley variety with lower kernel weight and less plumper kernels tended to produce higher starch-degrading enzyme activity. Potential diastatic power, an estimate of bound
in raw barley, was associated with diastatic power in the final malt. Potential diastatic power turned out to be an important factor for predicting good malting barley.
Quality Evaluation of Commercial Salted and Fermented Seafoods
Lee, Kyong-Haeng ; Kim, Jae-Hun ; Cha, Bo-Sook ; Kim, Jung-Ok ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1427~1433
The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of
, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.
Physical and Chemical Characteristics of Flesh and Pomace of Japanese Apricots (Prunus mume Sieb. et Zucc)
Kang, Min-Young ; Jeong, Yoon-Hwa ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1434~1439
The chemical characteristics of flesh and pomace of Japanese apricot were investigated. The moisture contents of flesh and pomace of Japanese apricot were 89.94% and 91.39%. Free sugars and sugar-derivatives of Japanese apricot flesh (JAF), were 0.77% glucose, 0.47% fructose, 0.35% mannitol and 0.47% sorbitol, and of Japanese apricot pomace (JAP) were 0.01% glucose, 0.09% fructose, 0.38% mannitol and 0.06% sorbitol, respectively. The organic acids of flesh and pomace of Japanese apricot were citric acid, malic acid and oxalic acid. The predominant minerals in flesh and pomace of Japanese apricot were K, P, Ca and Al. The contents of dietary fiber (DF) in JAF were 2.94% of insoluble dietary fiber (IDF), 1.07% of soluble dietary fiber (SDF) and 4.01% of total dietary fiber (TDF). IDF of JAP were 6.25%, SDF 0.51% and TDF, 6.76%.
Chemical Characterization of Commercial Vinegars
Yoon, Hee-Nam ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1440~1446
Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.
Comparative Effects of Gamma Irradiation and Phosphine Fumigation on Lipid-Related Components of White Ginseng During Post-Treatment Period
Kwon, Joong-Ho ; Lee, Jung-Eun ; Jeong, Seong-Weon ; Choi, Kang-Ju ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1447~1452
Lipid-related components were comparatively investigated for white ginseng when exposed to both phosphine fumigation and gamma irradiation at 5 kGy or less, which were found effective for improving its biological quality. Fumigation resulted in the increase in pH of the sample, and thereafter it showed a decreasing tendency in all samples during storage for 6 months at ambient
conditions. The severe conditions led to an apparent browning of the stored samples without significant differences among them, while the sample stored at ambient condition showed negligible changes in its color up to 6 months. The development of browning in the stored sample was in proportional to hydrogen donating ability of the corresponding sample extract. TBA value increased by gamma irradiation gradually decreased with storage time, showing similar values to that of other samples, whereas carbonyl value gradually increased in all samples. Both fumigation and gamma irradiation caused negligible changes in fatty acid composition; however, a partial increase in saturated fatty acid composition and some decrease in polyunsaturated ones were observed with the storage time.
Preparation of Conjugated Linoleic Acid Concentrate from Vegetable Oils by Alkali Isomerization
Kim, Ji-Ho ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1453~1457
The optimal conditions of alkali isomerization to obtain conjugated linoleic acid (CLA) concentrate from vegetable oils which have antioxidant and anticarcinogenic properties were studied. The result of alkali isomerization of various vegetable oils indicated that CLA content of safflower oil which contains more linoleic acid than any other vegetable oils was the highest of all experimental vegetable oils. During alkali isomerization, the amount of cis-9, trans-11 CLA and total CLA content in safflower oil was the highest at
KOH concentration and
. But heating time had no effect on CLA formation after
minutes. As a result of alkali isomerization of neutral lipid, glycolipid and phospholipid in safflower oil, CLA content of neutral lipid class was higher than any other lipid classes. By urea treatment and HPLC fractionation, total CLA content in alkali-isomerized safflower oil increased to 95.4% from 78.9%.
Comparison of Extractive Nitrogenous Constituents in the Raw Anchovy (Engraulis japonica), Big Eyed Herring (Harengula zunasi), and Northern Sand Lance (Ammodytes personatus)
Park, Choon-Kyu ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1458~1464
The whole body of three species of fishes, raw anchovy (Engraulis japonica), big eyed herring (Harengula zunasi), and northern sand lance (Ammodytes personatus) catched at the south adjacent coast of Korea, were analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds quaternary ammonium bases, and guanidino compounds using specimens collected in May and July 1991, and the composition of these nitrogenous components were compared with each other. The contents of extractive nitrogen in anchovy, big eyed herring, and northern sand lance were 633 mg, 601 mg, and 455 mg/100 g, respectively. Thirty-one or thirty-two kinds of free amino acids were found in the extracts of the three species of fishes. Histidine, taurine, alanine, leucine, carnosine, glutamic acid, and lysine were the major free amino acids in every sample. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and its related compounds, TMAO, and creatine in the extracts were similar to each other, but their contents were some different individually.
Aroma Characteristics of Applemint (Mentha rotundifolia(L.) Huds) with Different Extraction Methods
Min, Young-Kyoo ; Yoon, Hyang-Sik ; Kim, Ji-Yeoun ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1465~1470
Aroma was extracted from Applemint(Mentha rotundifolia(L.) Huds) with SDE(simultaneous distillation and extraction), SFE(supercritical fluid extraction) and headspace method and the compounds of aroma were tentatively identified with GC-MS. The functionality of aroma compounds were determined with GC-olfactometry. Total 67 compounds were identified. Among them, 39 compounds were determined from SDE, 42 from SFE and 16 from headspace extract. Many terpene compounds were extracted with SDE and headspace methods but hydrocarbones with SFE. The major constituents of aroma obtained from SDE and SFE, were piperitenone oxide, germacrene-D and trans sabinene hydrate, but those from headspace method were 3-octanol, 1,8-cineol, camphene and benzeneacetaldehyde. Results of sniffing test, determining characteristics and strength of aroma showed that the major constituents of SDE extract were refreshing sweet and apple-like(ethyl-2-methyl butanoate), sweet and fruity-like
, fresh mushroom-like(1-octen-3-ol, 3-octanol), and bitter herb-like
. Major constituents of aroma extracts obtained from headspace method were alcoholic, refreshing sweet and apple-like(ethyl 2-methyl butanoate), unpleasant chemical, and bitter herb and grassy-like(camphene).
Development of Analysis Method of Caffeine and Content Survey in Commercial Foods by HPLC
Kim, Hee-Yun ; Lee, Young-Ja ; Hong, Ki-Hyoung ; Lee, Chul-Won ; Kim, Kil-Saeng ; Ha, Sang-Chul ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1471~1476
A simple and practical method for determination of caffeine in foods was developed. The analysis of caffeine was performed by reverse phase high performance liquid chromatography using a
column at isocratic condition with methanol-acetic acid-water(20 : 1 : 79) on UV detector at 280 nm. The clean-up and extraction of caffeine in samples were based on a simple pretreatment using a Sep-Pak
cartridge. Recovery rates obtained with this method for cider, candy, cookie, milk, ice cream and persimmon leaf tea were 99.23%, 99.50%, 99.17%, 99.37%, 98.93% and 99.10% respectively. And the detection limit of caffeine was
. With this method, the range of caffeine contents extracted from coffee, green tea, black tea, Oolong tea(tea bag), soft drinks, ice cream, milk and commercial confectionery were
, respectively. But caffeine was not detected in the other tea such as Acanthopanax sessiliflorum tea, Angelica gigas tea, Angelica tea, Arrow root tea, Duchu'ng tea, Dunggulle tea, Ganoerma lucidum tea, Ginger tea powder, Persimmon leaf tea, Ssanghwa tea and Cocoa mix powder.
Effect of Seaweeds and Adsorbents on Volatile Flavor Components of Onion Juice
Kee, Hae-Jin ; Park, Yang-Kyun ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1477~1483
In order to retain or remove the flavor components of onions, this study was performed to investigate the effect of seaweeds and adsorbents on volatile flavor components of onion juice by testing a sensory evaluation, measuring the amount of pyruvate and thiosulfinate, and investigating the changes of volatile components by SPME/GC. The main flavor compounds in raw onion juice were dipropyl tetrasulfide, 1-propenyl propyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide. Volatile flavor compounds in onion juice treated with tangleweed, brown-seaweed, laver and celite showed a relatively decreasing tendency compared to untreated onion juice, but most of volatile flavor compounds in onion juice treated with activated charcoal and
were removed. The result of the sensory evaluation with various materials for masking onion flavor showed a significant difference at the p<0.05 level. The amount of pyruvate and thiosulfinate treated with tangleweed, brown-seaweed, laver and celite showed little difference compared to untreated onion juice, but the amount of pyruvate and thiosulfinate treated with activated charcoal and
decreased largely compared to untreated onion juice. As a result of the study, onion juice treated with tangleweed, brown-seaweed, laver and celite showed the effect of preserving the pungent taste and masking the onion flavor. Activated charcoal and
added to onion juice might have a role in removing the onion flavor by adsorbing volatile flavor compounds in onion.
Determination of Vitamin C in Chewing Gum Using Extraction by Tetrahydrofuran
Roh, Hoe-Jin ; Kim, Pil ; Park, Cheon-Ho ; Lee, Kee-Jung ; Noh, Bong-Soo ; Choi, Jin-Hwan ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1484~1487
Extraction is the most important and tedious step to determine water-soluble vitamin C in water-insoluble chewing gum. For the rapid determination of vitamin C in chewing gum, a new method of dispersion in tetrahydrofuran(THF) was performed. Vitamin C was easily extracted from gum base using THF The content of vitamin C in chewing gum was rapidly quantified with high reliability by an enzymatic method using a chewing gum sample dispersed in tetrahydrofuran.
on the Physicochemical Properties of Soy Protein Isolate and Whey Protein Concentrate
Cho, Yong-Sik ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1488~1494
on the SDS-PAGE pattern, secondary structure content, the solubility of commercial soy protein isolate (SPI) and whey protein concentrate (WPC) was investigated. The change in the subunit molecular weight of SPI and WPC irradiated in aqueous solution or dried state was studied using SDS-PAGE. The SDS-PAGE pattern of SPI irradiated in aqueous solution revealed the fragmentation and aggregation of the subunit protein. For WPC irradiated in aqueous solution. fragmentation of the subunit protein up to 10 kGy was observed. In contrast,
of SPI and WPC in dried state did not cause any significant changes in the SDS-PAGE pattern. The change In the secondary structure of irradiated SPI and WPC solution was studied using circular dichroism. The aperiodic structure content of SPI and WPC solution increased at higher irradiation doses, which suggests that
caused the disruption of the ordered structure of SPI and WPC solution. Gamma-irradiation also caused the change in solubility of SPI and WPC in dried state.
Quantitative Comparison of Radiation-induced 2-Alkylcyclobutanones from Irradiated Beef and Chicken
Kim, Kyong-Su ; Kim, Eun-Ah ; Lee, Hae-Jung ; Park, Eun-Ryeong ; Yang, Jae-Seung ; Byun, Myung-Woo ; Kim, Sun-Min ; Lee, Myung-Yul ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1495~1502
Gamma-irradiated beef and chicken at the dose levels of 0.5 to 10 kGy were subjected to the detection of radiation-induced 2-alkylcyclobutanones whether irradiated or not. Radiation-induced 2-alkylcyclobutanones were extracted from beef and chicken fats, separated by florisil column chromatography and identified with GC/MS method by selected ion monitoring(SIM). When beef and chicken were irradiated, 2-dodecylcyclobutanone, 2-tetradecylcyclobutanone and 2-(5'-tetradecenyl)cyclobutanone were formed from palmitic, stearic and oleic acids. Concentrations of 2-alkylcyclobutanones were linearly increased with the dose levels of irradiation and depended upon the composition of fatty acids in beef and chicken. Radiation-induced 2-alkylcyclobutanones in irradiated beef and chicken were remarkably detected at 1 kGy and over, while these compounds were not detected in non-irradiated samples. The concentrations of radiationinduced 2-alkylcyclobutanones were relatively constant during 6 months.
Physicochemical Properties of Korean Citrus sudachi Fruit by Harvesting Time and Region
Jeong, Seung-Weon ; Lee, Kyung-Mee ; Jeong, Jin-Woong ; Lee, Young-Chul ; Lee, Mie-Soon ; Um, Seon-Seob ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1503~1510
This study was performed to investigate the physicochemical properties of Korean Citrus sudachi fruit which were harvested at different harvesting time(every 20 days from Sep. 3 to Nov. 8) and region(Seogwipo and Cheju city area). The average weight of Citrus sudachi fruit harvested from Seogwipo area was as twice as that of Cheju area at the same period. The moisture content in fruit peel increased by ripening of fruit, but that of fruit juice showed no difference. The content of reducing sugar in fruit peel and fruit juice increased 2 times from Sep. 3 to Nov. 8. The content of crude fiber decreased both in fruit peel and fruit juice as progression of ripening. Crude protein and ash contents decreased in fruit peel but revealed no differences in the fruit juice during the same period. pH decreased in fruit peel and juice with its ripening. The content of vitamin C decreased by ripening of fruit. The transmittance which is important quality factor in fruit juice increased from Sep. 20 to Oct. 13. The content of free sugar increased about 2 times in fruit peel from Sep. 3 to Nov. 8 and showed 4 times increase in fruit juice at the same period. In the composition ratio of mineral, Ca and K were abundant in the fruit peel, but only K was the most abundant mineral in fruit juice than any others.
Microbial Removal Effects of Electrolyzed Acid Water on Lettuce by Washing Methods and Quality Changes during Storage
Jeong, Seong-Weon ; Jeong, Jin-Woong ; Park, Kee-Jai ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1511~1517
Effects of washing methods using electrolyzed acid water on lettuce(Lactuca sativa) and quality changes during storage were investigated. The multi-stage immersion treated 3 times in 2 min showed more effective than others to remove microorganisms. Total count of lettuce after immersion in electrolyzed acid water was decreased to 1/100-1/300 of
of non-immersed lettuce and
of tap water immersed lettuce. Also coliforms was significantly decreased to 1/3,000 of
after electrolyzed acid water washing. However, microbial levels of electrolyzed acid water treated one became to be similar to those of non-treated lettuce after 3 days of storage at
. The color values of L and b of lettuce treated with electrolyzed acid water were somewhat higher than those of others. Though chlorophyll content of lettuce just after immersion in electrolyzed acid water was 9% lower than those of non-treated one, the content was decreased to the same level of other treatments during storage. Decaying ratio showed the lowest value in lettuce immersed in electrolyzed acid water until 6 days of storage. The sensory tests for overall acceptability and appearance of lettuce immersed in electrolyzed acid water showed higher than those of others until
days of storage.
Changes in Chemical Components of Milk during Microwave HTST Pasteurization
Kim, Suk-Shin ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1518~1522
This work was to determine the quality changes of milk with respect to the chemical components when HTST pasteurized by microwave energy. Raw milk was HTST pasteurized
by three methods; by heating in a stainless steel tube immersed in a hot water bath (MP0), by heating in a microwave cavity to a desired temperature and then holding in a hot water bath (MP1) and by both heating and holding in a microwave cavity (MP2). There were no significant differences in pH and titratable acidity before and after pasteurization and among the different pasteurization methods. MP1 or MP2 showed better retention or less destruction than MP0 with respect to vitamin A, vitamin
, ascorbic acid and lysine content. The higher retention of nutrients of the MP1 or MP2 supports the possibility of using microwave energy for the pasteurization of milk and other fluid food products.
Quality Evaluation of Minimally Processed Asian Pears
Kim, Gun-Hee ; Cho, Sun-Duk ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1523~1528
The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions
and were packaged with low density polyethylene
. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at
. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1%
was the most effective to prevent softening.
Extraction of Carotenoid from Phaffia rhodozyma by Combining Permeabilizing Methods and Pulsed Electric Fields Treatments
Kim, Nam-Hoon ; Shin, Jung-Kue ; Lee, Seok-Hoon ; Cho, Hyung-Yong ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1529~1535
This study was done for the extraction of carotenoid from Phaffia rhodozyma in combination with PEF and other methods. PEF treatment conditions were
. In order to increase permeability of yeast cell wall, various methods such as freezing-thawing, mechanical treatment, solvents, permeabilizing agents, and yeast cell wall lytic enzyme were used before PEF treatment. The combination of PEF
and conventional methods such as solvent and freezing-thawing pre-treatment had no effects on the extraction of carotenoid pigments. The extent of extracted carotenoid by the PEF
combined with yeast cell wall lytic enzyme and mechanical pre-treatment increased 52% and 69.8% more than the sum of that by each treatment, respectively. Permeabilizing agents, especially Tween 20 and capric acid, enhanced the extraction efficiency of carotenoid pigments from P. rhodozyma cells. These results indicated the feasibility for the continuous extracting carotenoid pigments from P. rhodozyma by PEF combined with other permeabilizing methods.
Manufacturing and Physical and Chemical Characteristics of Fruit Leathers Using Flesh and Pomace of Japanese Apricots (Prunus mume Sieb. et Zucc)
Kang, Min-Young ; Chung, Young-Min ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1536~1541
Fruit leathers were manufactured from flesh and pomace of Japanese apricots and evaluated for their physical, chemical, microbiological and sensory properties. The contents of total dietary fiber(TDF) in Japanese apricot leathers(JAL) and Japanese apricot pomace leathers(JAPL) were 4.06% and 7.82%, respectively. One hundred grams of leather contained 368kcal in JAL and 352kcal in JAPL. Water activities of fruit leathers were 0.36 in JAL and 0.48 in JAPL. None of the factors had an effect on the microbiological counts of any of the organisms. The L, a and b values of the fruit leathers were higher in those made of JAF than those made of JAP. The fruit leathers made of JAF were harder than those made of JAP. Sensory panelists preferred fruit leathers made of JAP to those made of JAF in all attributes, except for their color.
The Effect of the Varieties and Particle Size on the Properties of Rice Flour
Kum, Jun-Seok ; Lee, Hyun-Yu ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1542~1548
Seven rice varieties(Suweonjo, Suweon232, BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the effect of particle size on the physicochemical properties(proximate analysis, color values, amylogram, water absorption index and water solubility index) of rice flours. Suweonjo had the highest amylose content (27.07%) and Yongjubyeo had the lowest one (17.17%). Suweonjo had the highest protein content (11.36%) and IR44 had the lowest one (6.75%). Protein content of rice flours prepared in a pin mill was decreased as particle size of rice flours decreased. L value of rice flour was increased as particle size of rice flours decreased while b value and
value decreased. Maximum viscosity, cold paste viscosity, breakdown, total setback in amylogram properties were increased as particle size of rice flours decreased while initial paste temperature decreased. Water absorption index (WAI) and water solubility index (WSI) were increased as particle size of rice flour decreased.
Effects of Pre-treated Sub-ingredients and Deodorization Materials on the Kimchi Smell during Fermentation
Ku, Kyung-Hyung ; Kim, Young-Jin ; Koo, Young-Jo ; Choi, In-Uook ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1549~1556
This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of
, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at
compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.
Shelf-life Prediction of
Kwon, Joong-Ho ; Byun, Myung-Woo ; Suh, Jae-Soo ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1557~1562
As a series of studies on the preservation methods for boiled-dried anchovies, determination of sorption properties and shelf-life prediction were made for the samples. Dried anchovies, which were gamma-irradiated at pre-established dose (5 kGy) after packaging in both a polyethylene film (PE, 0.1 mm) and a laminated film
, were subjected to a quality evaluation during 4 months at different storage conditions, such as
RH. The sample showed 5.47% of BET monomolecular layer moisture content and the corresponding water activity, 0.15. The velocity constants of browning reaction and organoleptic changes in the sample were in proportion to storage temperature, and
, values were ranged from 2.17 to 2.40 in a given packaging and irradiation conditions. In the shelf-life prediction of the stored sample at
, non-irradiated groups packaged in PE and NY/PE were 84 days and 125 days. While 5 kGy-irradiated groups in the same packaging were 126 days and 138 days, respectively. This finding proved the efficacy of laminated-film packaging and irradiation treatment in preserving the quality of dried anchovies.
A Study on Wall Materials for Flavor Encapsulation
Cho, Young-Hee ; Shin, Dong-Suck ; Park, Ji-Yong ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1563~1569
For the encapsulation of flavor compounds, maltodextrin (MD), gum arabic (GA) alkenylsuccinated modified starch (MS) and gellan gum were chosen for wall materials and their combination was optimized. Five fruit flavor compounds having boiling point of
were selected as core materials and their mixture was incorporated with rapeseed oil (flavor mixture to oil = 1 : 4). Flavor compound mixture to wall material ratio of 1 : 4 was selected, and the amount of maltodextrin was fixed to 30% of the wall material mixture. Gellan gum was selected as an additional wall material to increase emulsion stability. The optimum combination ratio of the wall material mixture for maximal total oil retention and minimal surface oil content is : 30.0% MD ; 26.4% GA ; 39.6% MS ; 4% gellan gum.
Changes in Quality Characteristics of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during Fermentation
Oh, Hoon-Il ; Shon, Seong-Hyun ; Kim, Jeong-Mee ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1570~1576
Quality characteristics of 3 kinds of kochujang were investigated during 6 months of fermentation in order to improve the quality of industrial kochujang to that of traditional one. Three different kinds of kochujang were prepared using Aspergillus oryzae, Aspergillus oryzae plus Bacillus licheniformis and Aspergillus oryzae, Bacillus licheniformis plus Saccharomyces rouxii. Kochujang prepared with all three microorganisms contained lesser amounts of free sugar than the other preparations and glucose was the most abundant free sugar found. Ethanol was the most abundant amount among alcohols in kochujang. Kochujang prepared with A. oryzae, B. licheniformis plus S. rouxii has more amino nitrogen content than that prepared with A. oryzae only. Capsaicin contents of kochujang decreased slightly in all three kochujang, but there was no significant differences. The results of sensory evaluation showed statistically significant difference among three samples and panel members preferred the taste and flavor of kochujang prepared with all three microorganisms to those of the other samples.
Non-thermal Pasteurization of Carrot Juice by High Voltage Pulsed Electric Fields with Exponential Decay Pulse
Ha, Koo-Yong ; Shin, Jung-Kue ; Lee, Seok-Hoon ; Cho, Hyung-Yong ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1577~1582
Carrot juice inoculated with
of Escherichia coli was treated with pulsed electric fields(PEF) for the purpose of a development of new cold pasteurization processes. Inactivation of E. coli in carrot juice increased with increase in intensity of the electric field strength and treatment time. The cells were suspended at concentration of ca.
cells per ml. A reduction of 4D was obtained at 40 kv/cm and 256 exponential decay pulses at room temperature. Critical electric field strength(Ec) and treatment time(tc) needed for inactivation of E. coli were 11.74 kV/cm and
at room temperature, respectively. The combination of PEF and thermal treatment inactivated E. coli more effectively. The reductions of up to 5.5D were observed when the carrot juice was treated with PEF of 22.5 kV/cm and
. PFF treatment did not effect in color, pH,
, titratable acidity and
contents of carrot juice.
Effects of Pre-heating on the Flavor of Garlic
Shin, Dong-Bin ; Hwang, Jin-Bong ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1583~1588
Garlic pieces without peeling were subjected to hot air heating at
for 30 min. and microwave oven heating for 10 sec to reduce the strength of garlic flavor. Volatile compounds of the treated garlic were decreased, as the heating temperature was raised. Garlic heated at 70, 80 and
had 20%, 31% and 49% less volatile compounds, respectively, compared to those of the control. Microwave oven heating revealed a similar trend to those heated at
. As the heating temperature was raised, glucose, fructose and fructooligosaccharide contents in the heated garlic were decreased. Pyruvic acid contents in garlic, a degradation product of alliin, was decreased as the heating temperature was raised, but contents of the other organic acids were not affected. Arginine, the main amino acid in garlic was decreased by the hot air heating, but was not affected by the microwave heating. Glutamic acid and tyrosine contents were decreased in all the treated garlic samples.
Quality of Ginger Powder as Affected by Concentration and Dehydration Methods of Ginger Extracts
Jeong, Moon-Cheol ; Jeong, Seong-Weon ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1589~1595
Reverse osmosis(RO) and rotary evaporation, freezer drying and spray drying as concentration and dehydration methods were, respectively, employed to investigate their effect on the flavor quality of ginger powder. Rotary evaporation and spray drying methods were more effective to restrict the browning of ginger powder than RO and freezer drying methods. Concentration methods had no effect on the free amino acids and free sugar contents of ginger powder, but freezer drying resulted in the less quality loss than spray drying. And the powder prepared from enzymatically hydrolyzed extract contained less crude protein, crude ash, browning and the changes in free amino acids, but had more the crude fat, solubility and free sugars than that from ginger extract obtained by filter press. Sensory results indicated that quality of ginger powder prepared by RO concentration and freeze drying of enzymatically hydrolyzed extract was as good as that without enzyme hydrolysis
Effects of Freezing and Thawing Methods on the Quality of Dongchimi
Lee, Do-Hyun ; Park, Seok-Jun ; Park, Ji-Yong ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1596~1603
Dongchimi (Korean-style fermented radish with juice) products were frozen to prevent further acidification and softening of texture by restraining microbial growth and enzyme activity during storage. Dongchimi juice and radish were separated prior to freezing process. Dongchimi radish was frozen at
and immersed in liquid nitrogen and dongchimi juice was frozen at
. Frozen dongchimi samples were thawed with ambient temperatures of
and with 915 MHz-microwave, respectively. Dongchimi radish immersed in liquid nitrogen and thawed with 915 MHz-microwave showed the highest pectinesterase activity and hardness, and the lowest polygalacturonase activity and color change, indicating that this quick freezing-quick thawing method can be used for the long-term storage of dongchimi products. Dongchimi juice frozen at
and thawed with 915 MHz-microwave retained its pH and titrable acidity, and showed a largest reduction in total aerobic count and lactic acid bacteria.
Quality Characteristics of Wet Noodle Added with Powder of Opuntia ficus-indica
Lee, Young-Chul ; Shin, Kyoung-Ah ; Jeong, Seong-Weon ; Moon, Young-In ; Kim, Sung-Dae ; Han, Yong-Nam ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1604~1612
The study was carried out to investigate the quality of the wet noodle added with the powders of nopal and nopalitos from Opuntia ficus-indica. The wet noodles were prepared to the ratio of 3, 6 and 9% (w/w) of the nopal and the nopalitos based on a flour weight. The initial pasting temperature and final viscosity in an amylograph decreased as the increase of the nopal and the nopalitos powders. A cooked weight and volume decreased with the increase of the nopal and the nopalitos powders, while a cooking loss increased. From the sensory evaluation, the wet noodles included 3% nopalitos and 6% nopal powders were similarly evaluated as the noodle used whole wheat flour. Bacterial counts of wet noodle with the nopal and the nopalitos powders were always lower than those of the control. Bacterial counts of wet noodle slowly increased as the increase of the amount of nopal and the nopalitos powders during storage at
. The methanol extracts from the nopal showed antimicrobial activities against Escherichia coli, Escherichia coli O157 : H7, Salmonella typhimurium, and Bacillus subtilis, while the extracts from the nopalitos showed antimicrobial activity only against Escherichia coli.
Antimicrobial Activities of Solvent Extracts from Citrus sudachi Juice and Peel
Kim, Young-Dong ; Kim, Yoo-Jin ; Oh, Se-Wook ; Kang, Yeung-Joo ; Lee, Young-Chul ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1613~1618
Extracts of Citrus sudachi juice and peel were obtained by several organic solvents such as hexane, acetone, ethyl acetate and methanol. Their antimicrobial spectrum were determined against 14 strains of gram positive and 4 strains of gram negative bacteria by paper disk method and minimal inhibitory concentration (MIC) was also obtained. Antimicrobial activities of solvent extracts from Citrus sudachi juice showed stronger than those of solvent extracts from peel. Acetone extract from juice showed the strongest antimicrobial activity among extracts, but the hexane extract did not show antimicrobial activities on tested target strains. The MIC was differant among tested strains; i.e. 0.5% (v/v) to Bacillus subtilis, 1% to Pseudomonas fragi, 1.5% to Listeria monocytogenes and Escherichia coli O157:H7, 2% to Propionibacterium acnes and Salmonella typhimurium, and 2.5% to Staphylococcus aureus.
Microbiological Characteristics of Gamma Irradiated and Low-Salted Fermented Squid
Kim, Dong-Ho ; Kim, Jae-Hun ; Yook, Hong-Sun ; Ahn, Hyun-Joo ; Kim, Jung-Ok ; Sohn, Cheon-Bae ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1619~1627
Microbiological characteristics of gamma irradiated low salt squid Jeot-gal were examined. Following the fermentation periods, total bacterial cell, Lactobacillus spp., Staphylococcus spp., Streptococcus spp., Pseudomonas spp. and yeast cell number were counted on their selective media and some acid forming bacteria and Pseudomonas spp. were identified. As the gamma irradiation dose increased, the microbial density of early fermentation phase was reduced and the growth rate was delayed. The repression effects on microbiological growth by gamma irradiation were to be higher as salt concentration increased. Adequate conditions of salt concentration and gamma irradiation for low-salt squid Jeot-gal preparation were 10% and 10 kGy, respectively. Lactobacillus sp. 2, Micrococcus varians and Streptococcus sp. I were isolated from 5% salt containing squid Jeot-gal, and Micrococcus morrhuae was from 20% only while Lactobacillus plantarum and Lactobacillus brevis were widespread. Lactobacillus brevis, Pediococcus halophilus and Pseudomonas diminuta were sensitive and Lactobacillus plantarum, Micrococcus morrhuae and Pseudomonas sp. 3 were resistant to gamma irradiation. The diversity of microflora decreased as salt concentration decreased and gamma irradiation dose increased.
Specific Detection of Listeria monocytogenes in Foods by a Polymerase Chain Reaction
Shin, Soon-Young ; Koo, Young-Jo ; Kim, Wang-June ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1628~1634
The polymerase chain reaction (PCR) for the sensitive and specific detection of Listeria monocytogenes was employed by using LM 1 and LM 2 primers which were based on the listeriolysin O gene. The direct use of cell suspension as DNA template, without DNA extraction or lysis step, was suitable and specific enough to detect L. monocytogenes at the level of
CFU or less per PCR for the pure culture and milk sample, however, the detection sensitivity became blunt for other food samples such as kimchi and chicken. The nested PCR, in which L-1 and L-2 (both designed from listeriolysin O gene) were employed as inner primers, was specific for detecting L. monocytogenes and enhanced the detection limit by 10 times. The PCR using LM 1 and LM 2 primers was very effective to detect L. monocytogenes from foods in terms of the specificity and time consumed, i. e. within
Purification of a Protease Produced by Bacillus subtilis PCA 20-3 Isolated from Korean Traditional Meju
Lim, Seong-Il ; Yoo, Jin-Young ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1635~1641
Bacillus subtilis PCA20-3 was isolated from meju and was found to produce a protease. The strain produced the maximum amount of enzyme in the medium containing soytone (0.2%), soluble starch (2%),
. Protease was first concentrated by ammonium sulfate (80% saturation, w/v) precipitation of culture supernatant. Then the enzyme was purified by column chromatography using CM Sephadex C-50. The collected proteins were rechromatographed using Sephadex G-100 gel filtration column. The fraction with protease active from Sephadex G-100 gel chromatography was found to be pure when examined by SDS-polyacrylamide gel electrophoresis and YMC-pak reverse phase chromatography. Specific activity, yield and purity were 76 U/mg. 2.7%, and 7.6 fold, respectively. The molecular weight of the enzyme was estimated to be 31.5 kDa by SDS-PAGE. The number of amino acids calculated from molecular weight was evaluated about 321 residues. N-terminal sequence of the enzyme was
Effects of Lactobacillus acidophilus Intake on Microfloral Changes in Human Feces
Jung, Eun-Ji ; Ahn, Young-Tae ; Kim, Hyun-Uk ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1642~1647
Twenty healthy adult volunteers (divided into two groups) were given with 100 mL of acidophilus milk, twice a day, containing
of Lactobacillus acidophilus SNUL 01 or SNUL 02 originated from healthy Korean adults. The floral changes of lactobacilli, Escherichia coli, and Clostridium perfringens surviving in the feces as well as the pH of the fecal material have been studied for three weeks. Initial pH of the fecal samples before taking acidophilus milk were about pH 7 and it has been decreased to about pH 5 when the acidophilus milk was given. Population of fecal lactobacilli increased from about
of fecal material after 4 days of acidophilus milk intake and the high population of lactobacilli was maintained up to 21 days. Viable cells of the fecal E. coli and C. perfringens have been decreased from about
of fecal material after 21 days, respectively. In conclusion, continuous intake of acidophilus milk made with L. acidophilus SNUL 01 and SNUL 02 helped maintaining normal intestinal microflora, suppress harmful microorganisms.
Isolation and Identification of Fibrinolytic Enzyme Producing Strain from Shrimp Jeot-Gal, a Tiny Salted Shrimps, and Medium Optimization for Enzyme Production
Jang, Sun-Ae ; Kim, Myung-Hee ; Lee, Myung-Sun ; Lee, Myung-Ja ; Jhee, Ok-Hwa ; Oh, Tae-Kwang ; Sohn, Cheon-Bae ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1648~1653
A strain of potential producer of fibrinolytic enzyme was isolated from shrimp Jeot-Gal, a tiny salted shrimps, and identified as Bacillus sp.. The preliminary experiment showed an enzyme yield of 18 U/mL in medium for screening. The carbon, nitrogen and salts significantly influenced the fibrinolytic enzyme production. An optimized medium containing 2% skim milk, 2% soluble starch and 3% NaCl (pH 7.5) after 72 hrs fermentation time at
yielded 3-fold increase in enzyme production, 62 U/mL.
Identification of Antioxidative Components from Ethanol Extract of Rhus verniciflua STOKES
Kim, In-Won ; Shin, Dong-Hwa ; Baek, Nam-In ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1654~1660
The free phenolic acid fraction of the chloroform extract from 75% ethanol extract of Rhus verniciflua STOKES (RCF) showed stronger antioxidative activity than BHT, BHA and
at the same concentration. RCF components were isolated and identified by silica gel column chromatography, thin layer chromatography, mass spectrometer and
. The antioxidative activity was confirmed by electron donating activity, Rancimat method and thiobarbituric acid test in liposome system. RCF-11 could be further separated into three fractions. The antioxidative active compounds were purified and identified as gallic acid, butin and butein. The RCF-13 was purified and identified as sulfuretin.
Reinforcement of Antioxidative Potentials by Korean Traditional Prescriptions on Mouse Plasma and Liver
Hong, Seong-Gil ; Lee, Mi-Young ; Yoon, Yoo-Sik ; Kang, Bong-Joo ; Kim, Dae-Won ; Cho, Dong-Wuk ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1661~1666
Yungmijihwgang-Won, Yollyunggobon-Dan and Palmi-Hwan, Korea traditional prescriptions composed of oriental medical herbs, have been used successfully to improve human health and regimen. This study was designed to examine the mechanism of healthful effects of the Korea traditional prescriptions through its antioxidative potentials. Using in vitro antioxidative activity assay system such as DPPH radical quenching assay, superoxide anion radical scavenging assay and inhibition of TBARS production, three Korea traditional prescriptions were observed to have nearly the same antioxidative potentials as ascorbic acid, a well-known strong water-soluble antioxidant. Moreover, we observed reinforced antioxidative effects of these drugs in liver from mouse fed these drugs with 4 weeks. When liver homogenate was incubated with 2.2'-azobis(amidinopropane) dihydrochloride(AAPH), as a free radical initiator, we observed that oxidative damages were decreased and antioxidative potentials were increased in liver homogenate treated these drugs. However, enzymatic antioxidative system as superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase was not affected by drug administration.
Studies on the Development of Natural Preservatives from Natural Products
Kim, Hee-Yun ; Lee, Young-Ja ; Hong, Ki-Hyoung ; Kwon, Yong-Kwan ; Lee, Ju-Yeun ; Kim, So-Hee ; Ha, Sang-Chunl ; Cho, Hong-Yon ; Chang, Ih-Seop ; Lee, Chul-Won ; Kim, Kil-Saeng ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1667~1678
Certain parts of 190 kinds of medicinal herbs and 171 kinds of original materials of food were extracted by methanol. The extracts were tested their microbial inhibition activities against several food spoilage microorganisms, Micrococcus luteus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Saccharomyces cerevisiae, Candida albicans, Penicillium citrinum, Aspergillus flavus and Aspergillus niger. The methanol extracts of Cornus officinalis, Evodia officinalis, Glycyrrhiza glabra, Salvia miltiorrhiza. Schizandrae fructus, Coptidis rhizoma, aroma hop and bitter hop were shown inhibitory effect on certain species of gram(+) bacteria. Aroma hop and bitter hop were shown inhibitory effect on certain species of gram(-) bacteria. The methanol extract of Salvia miltiorrhiza exhibited a strong antibacterial activities. It was purified by solvent fractionation, silicagel column chromatography, prep. TLC, prep. HPLC. The purified active substance was identified as cryptotanshinone by EIMS,
and DEPT. Cryptotanshinone showed a strong antibacterial activity against gram positive bacteria
. Especially, this compound was the most strong activity against Bacillus subtilis
Time-intensity Evaluation of Hot Taste of Red Pepper Seed Extracts as Affected by Mixing Ratio of Red Pepper Seed Extracts
Han, Mee-Young ; Ko, Soon-Nam ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 31, issue 6, 1999, Pages 1679~1682
This study was carried out to investigate the effect of hot taste of red pepper seed (RPS) extracts in terms of mixing ratio with red pepper powder (RPP) extracts. As the mixing ratio of RPP extracts to RPS extracts increased, the solid yield, viscosity, turbidity and Hunter a and b values were increased but the L values was decreased. The time-intensity curve from sensory evaluation showed that the hot taste of RPP extracts reached maximum point in short time and decreased fastly while that of RPS slowly developed and maintained the intensity with a little decrease in the tested time. The mixing ratio of RPP and RPS responded the properties of their individual hot taste.